WHOLEMEAL ROLLS AND BUNS
INGREDIENTS:
FOR THE DOUGH:
- 500g Pernerka Fine Plain Wholemeal flour
- 5g easy bake dried yeast
- 2 tsp salt
- ¾ tsp of caster sugar
- 30ml oil
- 320ml lukewarm water
YOU WILL ALSO NEED:
- 1 egg and 2 tbsp of milk for glazing
- Various seeds for sprinkling
- 1 tbsp oil to grease a bowl
TIPS AND TRICKS:
Always weigh the yeast separately to your salt and also add them separately to a bowl. If salt and the yeast come into direct contact, salt can kill the yeast. This will cause your dough either to not rise properly or to not rise at all!
INSTRUCTIONS:
1) Using a stand mixer, put all the dough ingredients into a bowl and using a dough hook attachment, knead until you get a smooth dough. (You can also knead the bread by hands.)
2) Place the dough into a well greased bowl, cover and let it rice for about 45 minutes.
3) Tip the dough onto a lightly floured surface, gently knock the air out and divide it into about 100g pieces. You should end up with about nine pieces.
4) Then, divide each piece into three equal pieces. Using your hands, roll each of these pieces out into a sausage/cigar shape to the length of about 15cm.
5) Braid the three pieces together (a basic braid) until you have a braided bun.
6) Continue with steps four and five until you’ve used all your dough.
7) Place all the buns onto a baking sheet lined with the parchment paper. Cover and let rise again (about 30 minutes).
8) Brush the buns with the egg wash (beaten egg mixed with milk) and sprinkle with seeds of your choice.
9) Bake at 220C fan for about 14 minutes.
10) Cool the buns down before serving. Enjoy!